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Gluten-free, Soy-free, Nut-free

Makes 12-14 tacos 

Prep time: 20 minutes / Cook time: 20 minutes


For the batter

2 cups garbanzo bean flour

½ cup coarse corn meal 

2 teaspoons baking powder

1 teaspoon dulse flakes

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

2 (12-ounce) bottles of Mexican lager

For the tacos

1 head cauliflower, cut into bite-size florets

4 cups vegetable oil, for frying 


12-14 corn tortillas

2-3 cups red cabbage, julienned

1 cup chipotle aquafaba mayo (recipe below)

2 cups mango salsa (recipe below)

To make the batter

  1. In a large bowl, whisk together the garbanzo bean flour, cornmeal, baking powder, dulse flakes, cumin, chili powder, garlic powder, salt, and pepper.

  2. Pour in 1½ bottles of beer and whisk well. The batter should resemble a slightly thick pancake batter.


To make the tacos

  1. Toss the cauliflower into the batter and coat well. 

  2. Heat the oil in a large pot on medium heat to 350°F. Use a thermometer to check the temperature.

  3. When the oil has reached the right temperature, carefully drop in a few pieces of cauliflower, one at a time, and cook 3 to 4 minutes each. When the pieces are nicely browned, remove with tongs and place on a heat-resistant plate lined with paper towels, or a roasting rack, to allow excess oil to drip. Repeat until all the cauliflower is cooked. Lightly sprinkle the fried bits with salt.

  4. To build the tacos, place 3 to 5 cauliflower florets in the center of each tortilla. Top each taco with a generous pinch of shredded cabbage, a dollop of chipotle aquafaba mayo, and mango salsa. 

Chipotle Aquafaba Mayo


Gluten-free, Soy-free, Nut-free

Prep time: 10 minutes 

Makes approx. 2 cups

½ cup aquafaba 
¼ teaspoon cream of tartar
½ teaspoon mustard powder
1 teaspoon salt
2 teaspoons fresh lime juice
1 teaspoon apple cider vinegar
2 teaspoons agave 
2 chipotle peppers in adobo, plus 1 teaspoon of adobo sauce, pureed 
1 ½ cups sunflower oil

  1. In a 32-oz mixing bowl, add aquafaba and whisk with a hand mixer for 3-5 minutes. 

  2. Add cream of tartar, mustard powder, salt, lime juice, vinegar, agave, and chipotle puree. Whisk for 2-3 more minutes.

  3. Slowly add in oil while whisking constantly as mayo begins to thicken. Once all the oil has been added and well incorporated, transfer chipotle mayo to a mason jar and chill until ready to use. 

Mango Salsa


Soy-free, Gluten Free, Nut-free

Makes 2 cups / Prep time: 10 minutes 

2 large mangos or 4 small ones, peeled and diced small

1 jalapeño, seeded and minced

2 tablespoons chopped cilantro

Juice of ½ lime

¼ teaspoon salt

  1. Mix all ingredients in a large bowl and refrigerate for at least 1 hour. 

  2. This salsa will keep well in the refrigerator for 3 to 4 days. 

Photo: Steven Seighman

mango quinoa salad: Product
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